Short answer: On a regular commercial clean we clean the workplace kitchen or kitchenette: benches, sinks, splashbacks, the outside of appliances, high-touch points and the floor, and we empty the bins. We clean weekly or more often, mostly after hours, with our own equipment and products. Washing up and what's inside the fridge usually stay with your team, and we agree the list when we quote. Your first clean is free.
Why the kitchen matters
The staff kitchen is often the busiest shared space in an office or clinic. Everyone uses the same taps, kettle, microwave and fridge handle, food gets spilled, and bins fill quickly. A kitchen that's only cleaned when someone gets around to it soon looks and smells it.
Safe Work Australia's model code on managing the work environment and facilities says eating facilities must be kept clean and hygienic, and that cleaning should be regular, taking into account the number of workers and how the facilities are used[1]. The Work Health and Safety Regulations put the duty to maintain facilities in a clean, safe condition on the business[2]. A scheduled clean is the practical way to meet that.
What a regular cleaner typically handles
Most kitchen cleaning lists include:
- Benches and splashbacks wiped and sanitised
- Sinks and taps cleaned and polished
- Outside of appliances: microwave, fridge, dishwasher and kettle fronts and handles
- Inside the microwave wiped, if agreed when we quote
- Tables and chairs in the eating area wiped
- High-touch points: cupboard handles, fridge handles, light switches and tap handles
- Bins emptied and liners replaced, with recycling kept separate where you have it
- Floors mopped, with extra attention around the sink and bin area.
What usually stays with your team
Being clear about this up front avoids frustration on both sides:
- Washing up. Dishes left in the sink are usually your team's job. If you'd like help with dishes, raise it when we quote and we'll talk through what fits your cleaning list.
- The fridge contents. We don't throw out people's food. Many offices run a regular "fridge clear-out" day so the shelves can be wiped once it's empty.
- Consumables. Who supplies and restocks hand soap, paper towel and dishwashing liquid is something we agree when we quote.
Floors and slip risk
Kitchen floors are where spills, water and grease end up. Safe Work Australia lists wet, polished or greasy floors among the common causes of slips, and recommends keeping floors clean and having cleaning schedules in place[3]. Because we clean after hours, floors have time to dry before staff arrive in the morning.
Products and chemicals
We bring our own equipment and products. Businesses have duties to manage hazardous chemicals at work, including keeping safety data sheets[4]. We use our products for their intended purpose and handle them carefully on your site.
A simple kitchen routine for staff
A regular clean works best alongside a few daily habits:
- Rinse and stack dishes, or load the dishwasher, before you go home.
- Wipe up spills straight away, especially on the floor.
- Label food in the fridge and clear it out once a week.
- Tell the office manager when the bin is overflowing before the next clean.
- Wash your hands before eating and after clearing up.
None of this replaces a proper clean, but it means each visit can focus on hygiene rather than catching up on clutter.
How often should the kitchen be cleaned?
Because the kitchen is used every day, most workplaces need it cleaned at least weekly, and busier offices, clinics and gyms usually choose two or more visits a week. The right frequency depends on how many people use it and whether you have clients or patients using a shared kitchenette. We'll suggest a frequency when we quote.
The rest of the clean
The kitchen is one part of a regular commercial clean. The same visit usually covers bathrooms and toilets, desks and counters, reception areas, bins and floors throughout the site.
How it works with F&L
- Call 0412 073 637 or get a quote online.
- Quick call about your site, or a short walkthrough for larger sites.
- One flat monthly price for your chosen frequency.
- First clean free, so you can see the standard before you decide.
FAQs
Which areas do you cover? Across the Gold Coast and Tweed, from around Labrador down to Kingscliff, including inland spots like Nerang, and Brisbane within about 15 km of the CBD.
How often? Weekly or more often, agreed on the quote call.
Do you do the dishes? Washing up usually stays with your team. If you'd like help with dishes, raise it when we quote.
Do you clean inside the fridge? We can wipe shelves once it's been cleared, but we don't throw out anyone's food.
Insured? Yes. We're fully insured and police-checked.
Get a quote
Call 0412 073 637 or get a quote online. Your first clean is free, and after that it's one flat monthly price.
Sources
- Safe Work Australia, Model Code of Practice: Managing the work environment and facilitiesSupports: eating facilities kept clean and hygienic; cleaning frequency based on number of workers and use.
- Work Health and Safety Regulations 2011 (Cth), reg 41 (model provision mirrored in Queensland and NSW)Supports: facilities maintained in good working order and clean.
- Safe Work Australia, Slips, trips and fallsSupports: wet, polished or greasy floors can cause slips; keep floors clean and have cleaning schedules.
- Safe Work Australia, ChemicalsSupports: duty to manage hazardous chemicals and safety data sheets.